Margarine production

Designing a margarine suited to each use requires control of its texture, plasticity and melting behaviour. Whether it is intended for spreadability, for incorporation into doughs or for lamination, its fat composition plays an essential role in its properties and ease of use. With our range of refined, hydrogenated, interesterified or fractionated vegetable oils and fats, we help you choose the fat bases suited to your formulations. Whether you are looking for a soft consistency for a spreadable margarine, good mixing ability for pastry or a plasticity suited to lamination, we study your needs according to the characteristics of the finished product. We take into account your manufacturing, cooling and usage conditions in order to guide you towards the appropriate fat profile. Our expertise supports you in developing margarines that combine functionality, consistency and sensory qualities.